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Strawberry and Watermelon Cake Reprise

 

Sydneysiders love this cake – the most Instagrammed cake in the world! It’s the famous Strawberry and WatermelonCake from the creative people at Black Star Pastry.

Below is the Black Star original.

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I blogged a beautiful version of the cake made by Doctor Rosemary a year or two back – see here for the post.

This week Doctor R was hosting a celebration for a visit from her ex pat family and a special new arrival! We were lucky enough to sample her 2018 take on The Cake. Same recipe –  with lots of luscious fruit, rose petals and pistachios for decoration.

It was outstanding! Doctor R’s version was fragrant, with different textures, and altogether more delicious than its famous predecessor.

This is the recipe, as written up in Australian Gourmet Traveller.

Ingredients
250 g seedless watermelon, thinly sliced
60 ml (¼ cup) rosewater
4 tbsp caster sugar
40 g almond meal
500 g strawberries, halved
10 seedless red grapes, halved
1 tbsp slivered pistachios
1 tbsp dried rose petals

Almond dacquoise
150 g almonds, coarsely chopped
150 gm pure icing sugar, sieved
5 free-range egg whites
135 gm caster sugar

Rose-scented cream
300 ml thickened cream
30 g caster sugar
2 tbsp rosewater

Method

For almond dacquoise, preheat oven to 200 degrees C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk egg whites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.

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Quince Shortcake

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I’m always looking for simple bakes for afternoon tea or for when friends drop over unexpectedly. This is an easy recipe to make. You just need to bake the quinces beforehand. In autumn and winter in Sydney,  in what passes for the cooler months here, I buy quinces pretty regularly, and slow cook them in the oven ready for this recipe, or to fill a tart or have for breakfast with yoghurt and granola.

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Ingredients

For the baked quince:

1 quince

60g caster sugar

Juice of 1/2lemon

For the shortcake:

125 g unsalted butter

125 g castor sugar

1 egg, lightly beaten

225g  plain flour

1 tsp baking powder

Method

Preheat oven to 150 degrees C.

For the quince, peel the quince, halve lengthways and remove core. Cut in slices and put the slices in a small baking dish. Scatter over sugar and squeeze over the lemon juice.

Cover tightly with a doubled sheet of foil. Bake the quinces for 2-3 hours, basting a few times through the process, until the quinces are soft and a ruby red colour. Remove from the dish to cool.

For the shortcake, beat the butter and castor sugar until creamy. Add the egg and mix well. Add the flour and baking powder, then stir until only just combined.

Add half the quince slices, and combine until the mixture comes together into a dough, but don’t overwork the dough.

Turn the oven to 180 degrees C. Grease and line a baking tray. With floured hands, put the dough onto the baking tray, then shape the dough into a round. Mark the round into 6 wedges.

Bake for 25- 30 minutes or until until golden (cover loosely with foil if browning too quickly). Once cool, dust the shortcake with sifted icing sugar, and serve with cream and the remaining quince slices.

 

Jamie Oliver Sweet Glazed Carrots and Gnarly Peanut Chicken

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Dinner last night – and this this post –  was supposed to be all about the chicken, with the carrots as the supporting act. Well, I have to say that the carrots upstaged the chicken and were the starring act!

It’s a fantastic Jamie recipe, in which heirloom carrots are cooked in the pan with butter and honey or brown sugar, and thyme, resulting in a luscious dish with lovely flavour and texture. However, with the gnarly peanut chicken, they made a great side dish and definitely enhanced the eating experience of the chicken.

The link to Jamie’s Sweet Glazed Carrots is here. Jamie’s Gnarly Peanut Chicken recipe can be found in his great new book 5 Ingredients.

So here are the recipes, with my tweaks , starring those wonderful carrots. I halved the carrot recipe as a kilo of carrots seemed excessive!

Sweet Glazed Carrots

Ingredients
500g small heirloom carrots
30g unsalted butter
3 cloves of garlic
A handful of fresh thyme sprigs or to taste
1 clementine or mandarin or small orange
1 tablespoon runny honey or soft brown sugar

Method
Trim most of the leafy green stalks off the carrots, then peel them. (I didn’t peel mine as they were fine as is).
Melt the butter in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of a knife, then add to the pan turning after 1 minute.
Pick and sprinkle in most of the thyme sprigs, reseving a few to scatter over at the end. Squeeze over the clementine or mandarin or orange juice, then add the honey or sugar and a splash of water.
Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed. Sprinkle over the reserved thyme sprigs just before serving.

Gnarly Peanut Chicken 

Ingredients
2 skinless chicken breasts
2 limes
4 cloves of garlic
2 heaped tablespoons peanut butter
1-2 fresh red chillies

Method
Turn the grill on to medium-high. Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime.
Place criss-cross side down in a cold non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
Squeeze in the juice from 1 1/2 limes, stir in the peanut butter and loosen with enough water to give you a smooth consistency. Finely slice the chilli, then mix through the sauce, taste and season to perfection.
Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through. Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.

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Summer Fruits Celebration Cheesecake

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230B2880-DC61-4C1A-9967-B46A8C4CFF36It’s Australia Day 2018. On a hot and humid Friday, I’m off to Palm Beach for a lunch with my friends the Architect and the Delegator.

Australia day is the last of the summer holidays: 26 January, a day for family and friends to have a barbecue or go to the beach.

There is much discussion in our country at the moment about the timing and relevance of this day.  Whatever one’s views, it was lovely to catch up with old and dear friends in the beautiful  environs of the northern beaches.

The Delegator requested I make a desert!  So thought I’d make a cheesecake which celebrated the wonderful summer fruits which are so plentiful in our markets.

The cheesecake is my go-to recipe from a 1960s family recipe, blogged here before. So here is the cheesecake with its “celebration of summer fruits” theme. I made a passionfruit curd as a topping, then scattered summer fruits, crystallised ginger and some white chocolate over the cake.

Ingredients

Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Cream Cheese Filling
500g cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 free-range eggs

Topping
1 carton (280ml) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Passionfruit curd
4 tbls sugar
Juice of 2 lemons
Pulp of 3 passionfruit
2 free-range egg yolks
2 tbls butter

Summer fruits – pawpaw, passionfruit, raspberries, strawberries, blueberries

Crystallised ginger

White chocolate

Method

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 22cm springform tin* bringing mixture at least half way up the sides of the tin.

Put cream cheese, sugar, vanilla and lemon juice in the food processor and mix well. Add eggs one at a time, whizzing after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 180 degrees C for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

For the passionfruit curd,  place all the ingredients into a saucepan over a medium heat. Stir with a wooden spoon, making sure all the ingredients are amalgamated and the sugar is completely dissolved. Continue to stir until the mixture thickens and coats the back of a spoon. Put aside to cool.

To assemble the cheesecake, spoon the cooled passionfruit could over the cheesecake. Scatter the fruit haphazardly or with a design. Slice the crystallised ginger, and scatter this over the cake too. Finish by shaving some white chocolate over the whole cake.

I don’t think the cheesecake needs more adornment, but you could serve it with a little cream or some Greek yoghurt.

 

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Caramelised Pineapple Pancakes + Blueberry Pancakes

 

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F7E778F7-91E2-4273-B632-FE2BE836C51CHere are two fantastic recipes for pancakes using the same basic batter.

Both  pancake batters have no refined sugar!

The  intense sweetness of the pineapple pancakes comes from cooking the pineapple in a frying pan until caramelised and luscious.  The blueberry pancakes are served with a little golden syrup to provide a sweet contrast to the slightly tart blueberries.

These pancakes are a riff from Jamie Oliver’s Pineapple Pancake Mess from his “Super Food Classics”, see here for Jamie’s original recipe. I was keen to cook a recipe using pineapple – so many in the markets now, at the height of Sydney summer.

My two versions are fairly simple in flavours, with vanilla and cinnamon in the batter. Both are served with fruit and natural yoghurt.

BBA44659-A97C-4F2E-A66D-79DABC801A1AIngredients

Pancake Batter
150g plain wholemeal flour
30g self-raising flour
300ml semi-skimmed milk
1 large free-range egg
1 tsp vanilla paste or vanilla extract
1/2 tsp ground cinnamon
Pinch of sea salt
Vegetable oil for the frying pan

For the Pineapple Pancakes
1 ripe pineapple
2 tbsp natural yoghurt
20g or a handful of macadamias lightly crushed

For the Blueberry Pancakes
1 punnet (200g) fresh blueberries
2 tbsp natural Greek yoghurt
1 tbs golden syrup

Method – Pineapple Pancakes

Make the batter first and let it stand while you cook the pineapple.

Mix the flour, milk, egg, vanilla, cinnamon and sea salt together, in a blender or by hand. It’s pretty simple to just mix by hand which is what I did.

Cut the ends off the pineapple, then the skin, quarter it lengthways and cut away the core. Chop the flesh into 1cm pieces.

Put the pineapple pieces into a frying pan on a medium high heat, and cook the pineapple for 5 to 10 minutes, or until caramelized, turning regularly, then remove to a plate.

For the pancakes themselves, use half of the batter.

Drizzle a little oil into a frying pan on a medium heat, tipping out any excess. You just to make sure the pancake don’t stick.

Add a couple of tablespoons of batter to the frying pan. Cook until bubbles appear on the top of the pancake, then turn and cook on the other side until golden brown. Remove to a plate while you make the rest of the pancakes.

Repeat the process, stacking up the pancakes as you go and covering with foil to keep warm.

Serve the pancakes layered with the caramelised  pineapple pieces, with natural yoghurt, crushed macadamias and a drizzle of the pineapple juices.

Method – Blueberry Pancakes

Add half of the blueberries to the other half of the batter, stirring them in. You can keep them whole or crush a few into the batter.

Cook the batter as for the pineapple pancakes. They may need a little longer on each side as they are quite moist.

Serve the pancakes with the rest of the blueberries, the natural yoghurt and a little golden syrup.

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Nigella’s Italian Christmas Pudding Cake

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This is a fabulous cake I made as part of the recent Christmas and New Year festivities. It’s a relatively simple cake to make, as there’s no baking required rather an assembly of different luscious elements.

It’s a kind of “tiramisu meets trifle”! Layers of liqueur soaked panettone are interspersed with a mascarpone/ cream/egg/sugar/liqueur mixture with glacé fruit, chocolate and pistachios added.

I made a couple of alterations to the original recipe. I soaked the panettone in Cointreau as the specified Tuaca liqueur is hard to obtain.  As I was unable to source marrons glacés (candied chestnuts), I used glacé ginger instead.

The other recipe alteration was entirely accidental – the recipe asks for Marsala to flavour the mascarpone mixture. I inadvertently grabbed a bottle of coffee liqueur and used this instead. A happy accident as it turned out as the cake now had a real tiramisu flavour!

The link to Nigella’s recipe is here for the original version.

A couple of points. I think finely chopped chocolate is preferable to chocolate chips as these are a little too crunchy in the cake. The other thing to take note of, is not to overbeat the mixture when you add the mascarpone as mascarpone can easily curdle as I found out to my cost!

Here is the recipe as I made it.

Ingredients

625 grams panettone (approximately)
6 tablespoons Cointreau or other orange liqueur
2 large free-range eggs at room temperature
75 gms caster sugar
500 gms mascarpone cheese
250 mls cream
125 mls coffee liqueur
75 gms glacé ginger
125 gms chocolate chips or finely chopped chocolate
100 gms pistachios chopped
Pomegranate seeds from half a pomegranate

Method

Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 22cm springform cake tin. Tear off pieces to fit so that there are no gaps.

Drizzle 2 tablespoons of  the orange liqueur over the panettone.

Whisk the eggs and sugar until very frothy and increased in volume and lightness.

Slowly whisk in the mascarpone and double cream, then gradually whisk in the coffee liqueur and whisk until the mixture is thick and spreadable. If you stop every so often you can gauge how thick the mixture is and whether you are in danger of overbeating.

Remove 250ml or a cup of the mixture to a bowl, cover and put in the fridge, for the top layer of the cake.

Chop the glacé ginger into small pieces and then add to the rest of the mascarpone cream mixture.  Then add 100gms of the chocolate chips and 75gms of the chopped pistachios, and fold both into the mixture.

Spoon half of the mixture on top of the panettone layer in the cake tin. Put another third of the panettone slices over the cream filling, again making sure there are no gaps. Sprinkle with another 2 tablespoons of liqueur.

Spoon the other half of the cream mixture onto to the panettone. Top with the final layer of panettone, leaving no gaps and sprinkle over the last 2 tablespoons of liqueur.

Cover the cake tightly with clingfilm, pressing down on the top a little, and put in the fridge for at least overnight.

To serve, take the cake out of the fridge, unmould it and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Definitely don’t try to lift the cake off the base, as the cake is too soft and moist to remove.

Scatter the top of the cake with the remaining chocolate chips and chopped pistachios and the pomegranate seeds. The cake will look a little rustic around the sides but this is part of its charm!

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Peach, Passionfruit and Blackberry Meringue Trifle

F78F5F6D-F5A3-4779-9124-DBBB3EBE9FA4Here’s a fabulous trifle for a festive occasion! I created it for Christmas this year. It’s a lovely celebration of summer fruit, and is a different take on a traditional trifle with the addition of meringue and passionfruit curd.

You need to start with a pretty glass trifle bowl that will adequately display your trifle and its layers. You can really layer it any way you like, but starting with a cake layer and ending with meringue shards and peach slices seems a good way to go.

Here is the order in which I layered my version:

Cake
Peaches/ passionfruit
Passionfruit curd
Meringue
Cake
Blackberry compote
Custard
Cream
Meringue shards/peaches/passionfruit/individual meringues

52A88A87-81CA-40D9-AB69-B38A128CB1A1.jpegIngredients 

Meringue
3 egg free range whites
1/8 tsp cream of tartar
1 cup caster sugar
A few drops of yellow food colouring

Passionfruit curd
4 tbls sugar
Juice of 2 lemons
Pulp of 3 passionfruit
2 free-range egg yolks
2 tbls butter

Custard
3 large free-range egg yolks
35g cornflour
50g caster sugar
600ml milk
300ml cream

Blackberry compote
500g frozen blackberries
3 tbls sugar
2 tbls water

2 bought sponge cakes (you can make your own but it’s much less time consuming to buy them)

6 yellow peaches, cut into slices
Pulp of 3 passionfruit

1/2 cup or to taste of an orange flavoured liqueur. (I used Cointreau and Orange Curaçao)

300ml whipped cream

Method

Meringue
Preheat the oven to very slow – 135 degrees C. Line 2 baking trays with baking paper.
Beat egg whites at low speed with an electric mixer until frothy, add cream of tartar and beat on highest speed until peaks hold their shape. Gradually beat in 2 tablespoons of the measured sugar and continue beating for 2-3 minutes. Add all the remaining sugar at once, fold in quickly and lightly with a metal spoon.
Using 3/4 of the mixture, spoon or pipe two discs, each about the size of the diameter of your trifle bowl, onto the prepared trays. With the remaining meringue, colour one half yellow, and put both meringue mixtures  into two piping bags. Pipe yellow and plain meringues, as many as the mixtures will make, around the edges of the baking trays where you have placed the discs.
Bake the discs and meringues for 1 1/2 hours. Leave in oven for a further 1/2 hour or until dry.

Passionfruit Curd
Place all the ingredients into a saucepan over a medium heat. Stir with a wooden spoon, making sure all the ingredients are amalgamated and the sugar is completely dissolved. Continue to stir until the mixture thickens and coats the back of a spoon. Put aside to cool.

Custard
Put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling. Gradually whisk into the yolks, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat, cover and allow to cool.

Blackberry compote
Put the frozen blackberries, sugar and water into a saucepan and gently stir to dissolve the sugar. Bring to boiling point, turn the heat to low and simmer for about 10 minutes or until the fruit is softened and the liquid is reduced. Transfer to a bowl to cool.

Assembling the trifle
Line the base of your glass trifle bowl with half the cake, making sure there are no gaps. Liberally sprinkle over half the orange liqueur.
Scatter half the piece slices and half the passionfruit pulp over the cake. Spoon the cooled passionfruit curd over the fruit.
Now carefully place one of the meringue discs on top of the curd, trimming the edges if it’s too big. Place the rest of the cake pieces on top. If you think there is too much cake, leave some of it out. Sprinkle the cake with the remaining liqueur. Spoon the blackberry compote on top of the cake.
Carefully spoon or pour the cooled custard over the trifle, then add the whipped cream. Again, if you think there’s too much custard or too much whipped cream, add a little less.
To decorate the trifle, carefully break up the remaining meringue disc into shards big and small (so lots of broken bits don’t matter!). Place the rest of the peach slices and passionfruit pulp around the edge of the trifle and artfully place the meringue shards wherever you like.
Then finish by topping the trifle with the individual meringues.
This is how I made my trifle – I’m sure there are endless variations to the layering and presentation, so be creative!

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